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| Quick Fix |
Stir-Fried Vegetarian Udon Noodles
|
 |
Pre-cooked udon
noodles, available at most Asian markets, are a great kitchen
timesaver. This dish is incredibly speedy to prepare, and makes
a very satisfying weekday meal. |
Feel
free to substitute whatever vegetables you prefer – red or
yellow peppers, bean sprouts, or zucchini, for example would all
work nicely.
|
ingredients
2 packages udon noodles
2 cloves garlic
½ medium onion, sliced into 1½" long and ¼" wide
sections
2 carrots, julienned
3 stalks scallions, minced
½ cup blanched/steamed greens (6-8 stalks spinach or 4-5 stalks
chinese broccoli work well)
sauce
1/4 c. water
2 tbsp. oyster sauce
1 tbsp. wine
1 tsp. sugar
1 tsp. soy sauce
½ tsp. sesame oil
1 tsp. cornstarch |
|
time
20 min
serves 2-3 |
1. Boil a small pot of water.
Mince the garlic and scallions, slice the onion, julienne the carrot.
When water comes to a boil, cook the greens.
2. Mix the sauce ingredients in
a bowl until well combined.
3. In a wok or skillet, heat 1
tbsp of oil over medium-high heat. Add the garlic and 2/3 of the
scallions; cook until the garlic turns translucent.
4. Add the onions and carrots. Cook
until softened.
5. Stir in the cooked greens. Cook
for 2 minutes.
6. Add the udon noodles, stirring
carefully.
7. When the noodles have softened and are heated through,
pour in the sauce. Stir until sauce thickens, approximately 1-2 minutes.
Serve, garnishing with remaining scallions.
o
related
recipes: mushroom-chicken
broth udon,
shiitake spinach udon
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